BBQ Jackfruit Tacos

Tacos are often a go-to meal of mine, especially for a quick and filling lunch. I often use jackfruit as the base for my tacos, resembling a pulled meat texture, it is an ideal replacement and can be flavoured as desired. Here is my super easy recipe for BBQ jackfruit tacos.

For those of you that have never tried it, Jackfruit is a large tropical fruit that can be used as a meat replacement. It has a 'shredded' texture which makes it ideal to replace pulled meats and, being a fruit, it is nutritious and low in calories. I have never actually been able to find fresh jackfruit, however most supermarkets sell it in tins and sometimes already in sauce!

BBQ jackfruit is so versatile - You can use it in burgers, on nachos, in enchiladas, but one of my favourite ways to eat it is in tacos. Served with a load of fresh veggies and vegan sour cream, it is the ideal quick lunch snack that is super filling and nutritious too!

BBQ Jackfruit Tacos


Prep time: 10 minutes

Cooking time: 10 minutes

Total time: 20 minutes

Servings: 3 wraps

Ingredients


For the BBQ Jackfruit:

  • 1/2 medium onion

  • 1 garlic clove

  • 1 red chilli pepper, deseeded

  • 1 tin young jackfruit

  • 50g vegan BBQ sauce


To serve:

  • 3 tortilla wraps

  • 1 avocado

  • 1 carrot, grated

  • 100g red cabbage, shredded

  • 1/2 tin sweetcorn

  • 2tbsp vegan sour cream

  • Handful coriander

  • Lime wedge

Instructions


  1. Heat a frying pan with a little oil. Chop the onion and fry until soft, add the garlic and chilli and cook for a further minute.

  2. Drain and rinse the jackfruit. Shred with your fingers or a fork to break apart the large chunks, and remove and tough 'core' pieces.

  3. Add the shredded jackfruit to the frying pan. Add the BBQ sauce (quantity as desired) and stir to evenly cover all the jackfruit. Cook for 5 minutes so the jackfruit is slightly crisp and browned.

  4. Assemble the tacos with a large spoonful of BBQ jackfruit, sliced avocado, grated carrot, shredded cabbage and sweetcorn.

  5. Top with some vegan sour cream, fresh coriander leaves and a little squeeze of lime.

Notes


  • Any left-overs can be stored in a sealed container in the refrigerator for 3-5 days.

  • Make sure to use young green (unripe) jackfruit rather than the ripe sweet variety.

  • The BBQ jackfruit also works well on top of nachos, in salads or as enchiladas.

Thanks for reading, I hope you enjoy making my BBQ jackfruit tacos. If you do try any of my recipes I'd love to know how they turn out - tag me on Instagram @josiewalshaw!


Josie xox

Photography by Josie Walshaw & Dandrew Photography

© 2020 Josie Walshaw